There is something irresistible about smashed potatoes, small tender potatoes that are rounded in organic shapes with deliciously crispy edges. To add even more flavor and texture to these smashed potatoes, we’re topping them with melty cheese and a drizzle of buttery homemade buffalo sauce. The best sides are made with potatoes, try my Twice Baked Potatoes, Baked Potato Wedges, and these Baked Potato Skins next!
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this easy appetizer:
Baby Potatoes: You need baby potatoes that are around 2 inches in size. Use yellow or red potatoes.Cheese: Use any cheese you like! Go for a blend of mozzarella and cheddar, or Colby Jack would also be delicious.Olive Oil: We’re using oil to crisp up the potatoes! You can substitute with melted butter if you like.Buffalo Sauce: Buffalo sauce is Frank’s hot sauce mellowed out with butter and sweetened with a little honey. Find my homemade buffalo wing sauce here.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Smashed Potatoes with Buffalo Sauce
Recipe Tips
Pick potatoes that are similar in size to help with even cooking and baking. I use potatoes that are around 2″ in size.Boil the potatoes until done but not overly cooked. If they’re cooked until they’re too tender, they will become mushy.Don’t overlap the potatoes when baking, this will help crisp the edges.When smashing the potatoes, do it carefully and slowly. Doing it too quickly might break them.
Need more Buffalo-style recipes? Try my Buffalo Chicken Pasta, Buffalo Chicken Pizza, or Buffalo Chicken Sliders next!
Storing Tips
If you have leftovers, store them in a single layer in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the Air Fryer until warmed through and crisped up a little. Save this recipe for the next time you want to make a delicious snack for a Superbowl party! Pin it for more people to enjoy too!
© Little Sunny Kitchen
